Chicken Stuffed Pasilla Peppers
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
For the roasted vegetables:
4-5 red and orange bell peppers, cored, seeded, and flattened
1 jalapeno, cored, seeded, and flattened
2 green onions
For the Cilantro Lime Sour Cream Sauce:
1 cup sour cream
1-2 Tbsp sweet yellow onion, finely chopped
2 Tbsp fresh cilantro, finely chopped (chop some extra for garnish)
Juice of one lime
Sea salt and freshly cracked pepper to taste
For the Chicken:
3 cups roasted chicken meat, shredded
Diced roasted peppers and green onions
1 Tbsp sweet yellow onion, finely chopped
2 tsp olive oil
1 clove garlic, minced
Juice of one lime
Sea salt and freshly cracked pepper, to taste
4 pasilla peppers
Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet along with the green onion. Broil until peppers are blackened (make sure to watch the green onions so they don’t burn. Remove from the oven when they are soft). Transfer the peppers to a small bowl, cover with plastic wrap, and let cool for 10 minutes. Dice the green onions into small pieces. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces.
Cilantro Lime Sour Cream Sauce:
In a small bowl, combine the sour cream, onion, cilantro and lime juice then mix thoroughly. Cover and place in the refrigerator until you need it.
Combine the chicken, roasted vegetables, onion, olive oil, minced garlic, lime juice, sea salt and fresh cracked pepper to taste. Mix all ingredients thoroughly.
Place the whole pasilla peppers on the same tin foil covered baking sheet. Broil until peppers are blackened. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin very carefully gently make a slit from the stem down the center to remove the seeds. Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish.
Carefully stuff each pepper with the chicken mixture. Spread a dollop of cilantro lime sour cream sauce over the chicken then top with shredded cheddar cheese. Place in the oven and bake uncovered for 15 minutes or until the chicken is warmed through and the cheese is melted. Serve with guacamole and fresh salsa. Enjoy.
From fortheloveof cooking-recipes.blogspot.com